V.6 - Profiling of genetic variants of bovine κ-casein macropeptide

Bovine κ-caseins of single variant phenotype (AA and BB) were purified from milk and the corresponding K-casein macropeptides prepared by chymosin hydrolysis. The macropeptides were characterized by PAGE, Mono Q- and reverse-phase HPLC. Chromatographic profiles showed marked differences between the monovariant macropeptides, attributable to differences in glycosylation. The B variant macropeptide was found to be more highly glycosylated than the A variant, with an apparently greater number of oligosaccharide chains per peptide and a higher level of sialylation.